The Art of Antipasto

No one can deny that an Italian meal is a truly sensory experience. When you sit down to an Italian meal, the traditional first course is “antipasto” (plural: antipasti). The term is derived from Latin “ante” (before) and “pastus” (meal, pasture).

Fresh Green Salad with Boiled Quail Eggs 
and Antipasto

For the Salad
5 ripe strawberries cut into pieces
1 small cucumber, sliced
1 watermelon radish sliced thin or shredded with a mandolin
1 pound baby greens such as frissée, arugula, romaine hearts, or microgreens rinsed and dried with a salad spinner or paper towels
crumbled feta cheese
¼ cup red onion sliced thin
salt and pepper
4-5 boiled quail eggs

In a large bowl, toss greens, cucumber, and onion. Top with sliced strawberries, watermelon radish, and crumbled feta cheese. Garnish with quail eggs cut into halves. Season with salt and pepper. Serve with or without your favorite dressing.

Antipasto
Assemble a plate of cured meats, fresh cheeses, artichoke hearts, olives, peppers, and herbs that will satisfy guests until the next course is ready. These items can be found in most natural food markets or grocery stores. There are also many specialty food companies online that sell prepared antipasti products. This is simple, savory, and delicious.

Boiling Quail Eggs
To boil quail eggs, place them in cold water, bring to a boil, and cook for two minutes. To make shelling easier, you may want to first soak them in cold water, enough to cover them, along with a couple of tablespoons of white vinegar. This will help break down the lining in the shells so that they peel off easier.

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